Tarte Tatin

Tarte Tatin is said to have started out as a mistake in the kitchen. Stephanie Tatin, a hotelier, was making a traditional apple pie in 1898 when she accidentally overcooked the apples in sugar and butter. In a rush to save the dessert, she piled the pastry base on top of the charred fruit and baked it. She allegedly served the upside-down tart to her guests at Hôtel Tatin, and it became the hotel's signature dish as a result. This excellent blunder can still be tasted today.

The tarte Tatin is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked, named after the Tatin sisters who invented it and served it as their hotel's signature dish. It originated in France, but has since spread to other countries.

Originally, two regional apple varieties were used to make the tarte Tatin: Reine des Reinettes (Pippins) and Calville. Other varieties, such as Golden Delicious, Granny Smith, Fuji, and Gala, have tended to supplant them over time. Pears, quinces, peaches, pineapple, tomatoes, and other fruits or vegetables, such as onion, can also be used to make Tarte Tatin. Puff or shortcrust pastry should be used to make the Tarte Tatin.